CRISPY CHEESY PAN PIZZA
Steps:
- Place the flour, salt, yeast, water, and tablespoon of olive oil in bowl of stand mixer
- Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the paddle. Scrape down the sides of the bowl to gather the dough into a rough ball, cover the bowl
- After 5 mins, uncover the bowl and reach into bowl in-between bowl and dough as though you were going to lift the bowl out. Instead of lifting stretch the bottom of the dough up an over the top. Repeat three more times turning the bowl by 90 degrees each time.
- Cover the bowl, and after 5 mins do another fold. Wait 5 mins and do another fold. wait 5 mins and do a 4th and final fold. Cover the bowl and let rest for 40 mins, then refrigerate for a minimum of 12 hours or up to 72 hours.
- About 3 hours before you want to serve, prepare the pan. Pour 1 1/2 olive oil tablespoons into pan and coat sides.
- Transfer the dough to the pan and turn once to coat. press the dough to the edges of the pan. Dough may shrink back, cover for 15 mins and repeat dimpling/pressing.
- Cover and let dough rise for two hours
- About 30 mins before baking place one rack at the bottom of the oven and one toward the top. preheat to 450.
- Sprinkle with Mozz evenly over entire crust . Dollop small spoonfuls of sauce over the cheese and whatever other toppings. Sprinkle over the top remaining cheese
- Bake Pizza on bottom rack for 18-20 mins until the cheese is bubbling and the bottom edges of the crust are golden brown. If the bottom seems fine but not the top transfer to top rack. If top is fine and bottom needs more time leave on bottom for 2-4 mins longer.
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